"There's really no wrong way to do a meatball..."
- Dan Holzman, The Meatball Shop Executive Chef, Food & Wine Magazine: Best of the Best 2013
This class is for anyone interested in the culinary art of the meatball. Whether you're a long-time chef, aspiring home-cook or just general lover of meatballs you're guaranteed to learn a ton.
We'll take you behind the scenes of The Meatball Shop operation, right into our test kitchen in NYC to show you how we make our now famous meatballs and sauces.
And then it's your turn.
We're challenging you to show us your best balls. Invent a recipe or use your great-great-grandmother's. Tell us what inspired you and show us a picture of your final creation.
Bonus Points: Host a dinner party and invite your friends -or other students! - over to taste your meatballs and give you feedback.
All you'll need are basic kitchen supplies and BYO ingredients!
I started my cooking career at age 15 at LeBernadin in NYC where I remained for 4 years until, at the suggestion of Chef Eric Ripert, I attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Prior to gradutation, I accepted a position at the Paladin in New York City for Chef Jean Louis Paladin, working alongside such culinary notables as Wylie Dufresene and Sam Mason.
Six months later, Jean Louis asked me if I would be willing to fill a vacancy at his flagship restaurant, Napa in the Rio Hotel in Las Vegas. Accepting the offer, I began a 10-year culinary journey through some of Los Angeles and San Francisco's finest restaurants including The Campton Place, The Fifth Floor, Aqua and Jardinere.
I'm now the co-founder and executive chef at The Meatball Shop which is a no fuss free kinda joint, roll up your sleeves and prepare for a ballistic, choose your own advneture food journey. Me and my co-founder Mike are food guys born and bred in NYC, opening up The Meatball Shop has given us the opportunity to give back to the city we love so much.
TMS was created for YOU. Enjoy the menu on your own terms, eat simple, eat sustainable, eat great food with no strings attached.
Fri, May 31st, 2013